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Middle Eastern Stuffed Poblano Peppers

Middle Eastern Stuffed Poblano Peppers

Stuff poblano peppers with a mix of chicken, raisins, and cinnamon for bold, sweet and savory Middle Eastern-inspired flavors. MORE+LESS-


tablespoons extra-virgin olive oil


teaspoon smoked paprika


tablespoons golden raisins


tablespoons toasted pine nuts


cup freshly chopped parsley


cups shredded manchego cheese

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  • 1

    Preheat oven to 400° F. Heat the oil in a large skillet over medium high. Add the carrots and sauté 5 minutes, until slightly softened and browned. Remove from skillet and set aside.

  • 2

    Back in the skillet, add the ground chicken. Cook until browned all over, about 8 minutes. Add the cinnamon, nutmeg, paprika, salt, golden raisins, pine nuts and parsley. Add the carrots back to the mixture. Toss everything until combined and cook 2 more minutes. Taste and add more spices if you desire.

  • 3

    In the meantime, slice the peppers lengthwise and remove the ribs and seeds. Don't touch your eyes! Wash your hands immediately.

  • 4

    Place the peppers on a rimmed baking sheet and bake for 10 minutes to start the softening.

  • 5

    Remove from the oven and fill each pepper with the stuffing. Top with shredded cheese and bake another 10 minutes, or until cheese is browned and bubbly.

  • 6

    Serve immediately.

No nutrition information available for this recipe

More About This Recipe

  • I've come to believe that any time you stuff one food item with another food item, it's always a happy time.Especially when that one food item is in boat form, thus making the canoeing of the other food item into the mouthal cavity that much more of a happy time.And especially when that one food item in boat form is a spicy pepper, thus adding some sass-a-frass to the canoeing of the food items into said mouthal cavity.And also especially when the other food item being canoed into said mouthal cavity contains complex flavors ranging from sweet to spicy to nutty to cheesy to tart and back again.Yeah, I've completely confused myself too.Let's make some Middle Eastern Stuffed Poblano Peppers, shall we?!Grab a few poblano peppers, a couple carrots, some cooked brown rice, ground chicken, a few spices, parsley, pine nuts, golden raisins and some yummy Manchego cheese. Mmmmm.Let's talk about the peppers real quick. You're going to want to slice them lengthwise and remove the seeds and ribs. MAKE SURE to wash your hands really well and do not touch your face or eyes or nostrils or any other body part or dog or anything that has a soul.I seriously can't even handle how good these peppers are. That bubbly cheese, the spicy pepper, the chicken and raisin stuffing. So good. You've gotta try this!
  • More Stuffed...StuffYou'll want to stuff this stuffed stuff in your face immediately.

Chiles Rellenos

Chiles rellenos, Spanish for "stuffed peppers," are a classic recipe often found on Mexican restaurant menus. The filling usually consists of melty cheese (making them ideal for vegetarians or people abstaining from meat during Lent, for example), but actually can be almost anything. You can stuff your peppers with shredded seasoned chicken, beef picadillo, or refried beans, for example they will all be delicious.

Serve chiles rellenos with white rice or Mexican rice, pot beans, or refried beans and tomato sauce.

Click Play to Watch This Chiles Rellenos Recipe Come Together

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What Are Chiles en Nogada

Chiles en nogada are fire roasted poblano peppers stuffed with a mixture of minced pork, fruits, raisins, aromatic spices and either almonds or pine nuts. The dish is covered with a creamy walnut sauce then sprinkled with pomegranate seeds and chopped parsley.

This is a very Baroque-era dish typical of the cuisine of Mexico’s melting pot of cultures during those times.

There are countless variations to the this peppers in walnut sauce.

There are many historians that say that the first time this elaborate meal was made, the recipe was never written down but instead passed down from one generation to another simply by word of mouth.

This would explain all of the disagreements on what the actual dish that was served on that special visit included or didn’t. Another thing to take into account is that since chiles en nogada has been part of our history for over 200 years.

Every cook is going to add a special touch. Not to mention also incorporate what is locally and seasonally available to them.

I think what matters most is that we all make an effort to stick with the tradition of preparing this meal and to pay homage to those that fought for and won our independence — so if your recipe isn’t exactly like the neighbours, it’s okay.

Can I make this ahead of time and freeze?

YES. Roast and clean the chiles. Then make the chicken filling, stuff the chiles and froze them (covered and sealed nicely). Before serving, I thawed them out and heated in a 350°F oven for 15 minutes while I made the cream sauce to spoon over.

These are yummy little peppers! I really didn't find them complicated at all. A few steps, but you can do all of them at the same time!

I halved the recipe but used 8 oz of beef instead of 6. I used regular brown rice as i don't like the packaged stuff. (Actually, I made Spanish rice from another recipe and served it on the side rather than stuffing the peppers with rice, but I'm not reviewing based on that.)

The reviewer who said this can all be done raw is sort of ridiculous. I'm sure you can do it this way, but you'll be missing out on a lot of great flavor. Broiling the peppers give a delicious, smoky flavor. You need that delicious , browned flavor from cooking the meat and onions and garlic together (not to mention if those onions were raw in the sauce it'd be too sharp a flavor.) I recommend not skipping these steps just to make this dish quicker. Canola oil has a high smoke point.

This took an hour and that included making a side of Spanish rice.

I added abt a tablespoon of sofrito to the beef mix and it was great, but would be good without too!

Rajas in English means “slices or strips”, and con crema means “in cream”. Because the side dish is almost always made with poblano peppers, it also goes by the name rajas poblanas.

After roasting poblano peppers, we cut them into slices and stir them into a creamy white cheese sauce. The sauce is rich and seriously delicious, made with Mexican crema, onions, corn, garlic, and plenty of cheese!

What is a Mexican Taquiza?

Now, for those who don’t know, a taquiza is essentially a taco party where the food is served family-style. It’s an opportunity to gather with friends for fantastic Mexican food!

Although, “taco party” doesn’t fully describe it. Yes, there are taco fillings, but typically, they aren’t basics like ground beef. It isn’t uncommon to see Pork Mole, or Tinga for making shredded chicken tacos. Along with the mains, there are usually Mexican side dishes as well.

Usually, there are pots of black beans or charro beans, Mexican pickled carrots, and authentic refried beans. And of course, typical taco toppings along with fresh homemade guacamole and several types of salsa.

Again, a party like this deserves a special side dish, and I think this poblano pepper recipe is perfect!

Ingredient Substitutions for Rajas Poblanas

  • Poblano peppers– Milder than a jalapeno, poblanos have plenty of flavor, especially when they are roasted. Feel free to use any other type of chili pepper that you prefer. If you want less spice, you could use Anaheim chiles.
  • Mexican crema– You can buy this ingredient, or make your own using my crema recipe. Otherwise, sour cream, heavy whipping cream, and creme fraiche are good substitutes.
  • Cream cheese– This adds creaminess and tanginess to the dish, and it melts beautifully. You’ll want to use a block of cream cheese, not the varieties sold in plastic containers. Soft and whipped cream cheeses will separate and curdle.
  • Mexican cheese– I like to use shredded Oaxaca cheese in rajas con crema, but any shredded white cheese that melts well is fine. Good substitutes for Oaxaca are Chihuahua, Monterey Jack, and Mozzarella.

Roasting Poblano Peppers

There are several ways to roast peppers. These instructions will apply for any type of sweet or spicy pepper.

  • whole poblano chili peppers
  • roasted poblano peppers
  • skins removed from peppers
  • rajas poblanas

Options for Roasting Chilis for Rajas con Crema

  1. With your grill preheated to about 450°F, place the poblanos directly on to the grill grates.
  2. Use tongs to flip each pepper occasionally, until the skin blackens and bubbles. This takes 2-3 minutes on each side.

Gas Stove Top Burner

  1. Place one or two poblano peppers directly over the open gas flame set to medium heat.
  2. Use tongs to turn each pepper occasionally, until the skin blackens and is bubbly all over.

Oven Broiler (Or Toaster Oven Broiler)

  1. Position an oven rack 6 inches below the broiler, then preheat the oven (or toaster oven) broiler to 500°F.
  2. Place whole, uncut peppers on a baking sheet lined with aluminum foil. Broil, turning occasionally, for 10 minutes, until all sides are black.

There is also the option of roasting poblano peppers on a sheet pan in a 450° oven, but it does take a bit longer. Depending on the size of them and how many you are roasting, it can take as long as 40 minutes.

To shorten the roasting time, you could cut the peppers in half lengthwise and remove the seeds, then roast them cut side down on the pan.

Roasting Poblano Peppers in an Air Fryer

  1. Lightly spray peppers with oil and place them into the air fryer basket.
  2. Use the highest setting on your air fryer and set the cook time to 6 minutes. After the first 6 minutes, use tongs to turn the peppers over and set time for another 6 minutes.
  3. Continue cooking and turning them until the peppers are black and bubbly all over.

Want other ideas for using poblanos?

Poblano peppers are one of the ingredients in Creamy Chicken Enchiladas Suiza and Green Enchilada Sauce. They are also used in recipes for Mexican Poblano Corn Chowder, and Stuffed Green Peppers.

FAQ and Recipe Notes

Most often, rajas poblanas iis served as a Mexican side dish, but stir in some cooked shredded chicken or beef and it makes it a delicious main course!

There are several peppers with less spicy heat than a jalapeno, including Mirasol, dried Guajillo, poblano, dried ancho, banana, and Anaheim.

Storing Leftovers
If you have any leftovers, store them in a covered container in the fridge and use them up within 3 to 4 days. Unfortunately, cream sauces and cheese sauces don’t freeze well.

To reheat the rajas con crema, place the contents in a saucepan over medium-low heat. Stir occasionally until it’s warmed through. Avoid using high heat, as the consistency of the sauce will become grainy. For the same reason, avoid reheating the leftovers in a microwave.

Stuffed Poblano Peppers

These stuffed poblano peppers are the ultimate healthy dinner! They’re fresh and light, easy to make, and filled with bold, zesty flavor.

This stuffed poblano peppers recipe might be my new favorite summertime dinner. It has all the best parts of stuffed bell peppers – a fresh, flavorful filling, fun garnishes, and juicy roasted peppers – but the poblanos add an extra layer of heat. The whole thing is super fresh, super flavorful, and really darn fun to eat.

If you’ve never cooked with poblano peppers before, they’re a chili pepper with a mild to medium heat level. On the Scoville scale, which measures how spicy peppers are, they range from 1,000 to 2,000 Scoville heat units. For context, bell peppers score 0, while jalapeños can range anywhere from 2,500 to 8,000. In my experience, poblano peppers are typically mild, but if you’re sensitive to spice, choose them with caution. Look for larger poblano peppers (they’re typically less spicy) or use regular bell peppers in this recipe.

Stuffed Poblano Peppers

This stuffed poblano peppers recipe is a wonderful light summer dinner! If you can’t find poblanos, bell peppers would also work here.

Chorizo Stuffed Poblano Peppers | Grilling

With three pounds of fresh Mexican chorizo on hand, the game now is finding uses for all that sausage. Tacos are an obvious choice, but looking for something more ambitious and creative, my first chorizo endeavor were these stuffed poblano peppers.

As I learned the hard way, it's best to precook the meat before stuffing it into a pepper, so I started by sautéing onions, garlic, and chorizo in a skillet. To keep this mixture moist during the forthcoming second cook, I combined it with Mexican crema and rice along with additional flavorings of tomatoes, cilantro, and cotija. This was then spooned into halved poblanos—whose mild spicy and fruity flavor easily makes them my favorite large peppers to stuff—topped with pepper jack, and grilled over indirect heat until the cheese melted and the peppers softened.

These stuffed poblanos really build upon the awesomeness of the chorizo. The filling was a complex mixture that spread across a gamut of flavors and textures: fresh, tangy, creamy, spicy, cheesy, meaty, and more. The poblanos were instrumental in grounding all of these flavors, providing a base for the stuffing both structurally and flavor-wise.

Between the stuffed peppers and some links I've already downed, I'm about one-third of the way through my chorizo stockpile. Any suggestions for the other two-thirds?

Stuffed Poblano Peppers

"Stuffed Poblano Peppers on the grill are super easy! Oh, and did I mention really, really tasty! I was at our local grocery store the other day and noticed a bin of fresh poblano peppers. We usually do not get fresh poblano peppers up here in Canada, so I thought I should pick up a couple and create something for the family that we don&rsquot normally have. As I was standing in the veggie aisle I tried to think like a Southern cook. What would Bobby Flay put in this poblano pepper? It only took me a few minutes and I had already started to formulate a plan. Now I&rsquom not saying that these are as good as Bobby Flay might make. Well, okay yes, I am saying that, because I have never had Poblano peppers by Mr. Flay and these were fantastic!"

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